Fluke Crudo Recipes
FLUKE CRUDO
Provided by Joan Nathan
Categories quick, appetizer
Time 20m
Yield 6 appetizer-size servings
Number Of Ingredients 18
Steps:
- In a mixing bowl, stir together the orange oil, lime juice and vinegar. Add the chile, shallot, salt and pepper to taste. If the dressing is too sharp, add a teaspoon honey. Add the fluke, toss gently, and let it sit for several minutes.
- Place celery leaves in the center of each of 6 plates and alternate 2 orange and 2 grapefruit segments around them.
- Mound the fluke on the celery leaves. Spoon the dressing over the fish, sprinkle with capers, parsley, mint, basil and radish slices. Garnish with an orange and grapefruit segment, and sprinkle with coarse sea salt.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 23 grams, Carbohydrate 22 grams, Fat 29 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 802 milligrams, Sugar 16 grams, TransFat 0 grams
FLUKE CRUDO
Steps:
- Arrange half of the fish on each of two serving plates. Sprinkle with radish, and season with salt and pepper. Drizzle with olive oil and lime juice. Serve immediately.
FRESH LONG ISLAND FLUKE AND MELON CRUDO
Provided by Claire Robinson
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Lightly whisk together the oil and vinegar in a small bowl. Stir in the chiles and let stand for 5 to 10 minutes.
- Slice the fluke into very thin slices, about 1/8-inch thick, using a very sharp knife. Slice the melon into similar paper-thin pieces. Arrange the melon and fish, alternating slices, on each of 4 chilled salad plates.
- Drizzle the dressing and chiles lightly over the fish and onto the plates with a spoon. Sprinkle some lemon salt over the fish and serve immediately.
FLUKE CRUDO WITH LIME, SEA SALT AND OLIVE OIL
Dave Pasternack, the chef at Esca in New York, has a few tips for preparing crudo. Tell your fishmonger that the fish you're buying is to be served raw. You want fresh-filleted fish, not something that is already cut. Then, once you have your fillet, take it home, chill it and then slice it. When you are ready to serve it, get ready for the easiest recipe on earth. Sprinkle the fish with lime juice, coarse sea salt and the best olive oil you can find. That's it. You have a sophisticated plate of food that took you no time at all. Pair the dish with a chilled Sancerre and see if you don't relish in your good fortune.
Provided by Amanda Hesser
Categories dinner, lunch, quick, weekday, appetizer, main course
Time 10m
Yield 4 appetizer servings
Number Of Ingredients 4
Steps:
- Slice the fillet in half lengthwise at its natural seam. Then slice the fillet horizontally from end to end at an angle like lox. The slices should be about 1/8-inch thick and 2 inches wide. Divide among 4 small plates. Cover and chill for at least 10 minutes.
- When ready to serve, juice the lime over the fish; be generous. Season with sea salt and sprinkle with olive oil. Serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 1 gram, Sodium 336 milligrams, Sugar 0 grams, TransFat 0 grams
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